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Journal of Food Science and Technology

, Volume 48, Issue 6, pp 692–698 | Cite as

Hypocholesterolemic effects of Auricularia auricula ethanol extract in ICR mice fed a cholesterol-enriched diet

  • Gang Chen
  • Yang-Chao Luo
  • Bao-Ping JiEmail author
  • Bo LiEmail author
  • Wei Su
  • Zhen-Lei Xiao
  • Gui-Zhi Zhang
Original Article

Abstract

The cholesterol-lowering properties of Auricularia auricula are commonly attributed to the presence of polysaccharides based on previous research. The present study was designed to investigate the effects of ethanol extract of A. auricula (AAE) on hypercholesterolemia in ICR mice. AAE contained more than 16% (g/g) polyphenolic compounds, excluding other interfering factors such as polysaccharides, water-soluble fibre and protein. Thirty-six mice were randomly assigned to three groups (n = 12). The experimental group was fed cholesterol-enriched diet (CED) with oral administration of AAE (150 mg/kg/d b.w.) for 8-week, normal control group and CED control group received either a regular diet (RD) or CED along with oral administration of equal volume distilled water. Serum lipid profiles and antioxidant status were measured in addition to fecal neutral cholesterol and bile acids. AAE showed a remarkable hypocholesterolemic effect, improving antioxidant status, decreasing the level of total cholesterol and atherosclerosis index, increasing the level of high-density lipoprotein cholesterol and fecal excretion of bile acids. No apparent effects on serum triglycerides, low-density lipoprotein cholesterol, fecal excretion of neutral cholesterol and feeding efficiency were observed among all groups. These results indicated that A. auricula functional components, which prevented hypercholesterolemia contained polyphenolic compounds, in addition to polysaccharides.

Keywords

Auricularia auricula Hypercholesterolemia Polyphenolic compounds HMG-CoA reductase Antioxidant status 

Notes

Acknowledgment

Authors thank Fei Guo and Shuang Yan for their excellent technical assistance. This work was supported by Development of Science and Technology of the Daxing’an Mountain range, Heilong Jiang province, China.

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Copyright information

© Association of Food Scientists & Technologists (India) 2010

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangChina
  2. 2.Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkUSA
  3. 3.College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
  4. 4.College of Life ScienceJiangxi Science and Technology Normal UniversityNanchangChina
  5. 5.ZhongShan Torch PolytechnicGuangzhouChina

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